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Post by Baking_Bud on Feb 20, 2003 20:17:17 GMT -6
12 oz. Fettuccine, uncooked 8 oz. boneless chicken breasts, cut in 1/2-inch cubes (can get pre-cooked chicken breast at the market) 8 oz. mushrooms, sliced 1/2 cup diced red bell pepper 1-1/4 cups mayonnaise 3 oz. cream cheese 3/4 cup milk 1/4 cup Parmesan cheese 3 tbsp. minced fresh basil or 1 tsp. dried basil 1 tsp. coarsely ground black pepper 1/2 tsp. paprika
DIRECTIONS: Prepare pasta according to package directions. Coat a large skillet with cooking spray. Add chicken and saute over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Remove chicken from the pan. Recoat the skillet with cooking spray. Add the mushrooms and red pepper; saute until tender, about 5 minutes. Combine the mayonnaise, cream cheese, milk, cheese, basil, pepper and paprika in a small bowl. Add to the vegetables in the skillet. Add the chicken to the skillet. Stir constantly, and heat over medium-low heat until thoroughly heated. When pasta is done, drain and return it to the pot. Add the contents of the skillet to the pot and mix well. Serve immediately. 6 Servings.
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